Heat the oil over a medium high heat. Season the short rib with salt before browning evenly in batches in a heavy based pot, ensuring the meat is well caramelised before browning the remainder of the meat in the same manner.

Add the onions to the pot and reduce the heat to medium adding extra oil if needed. Season lightly with salt while browning slowly. Once the onions are perfectly softened and golden brown add the leeks, chilli and garlic cooking until the leeks become fragrant and begin to break down before adding the carrots, celery and peppers along with the turnips, parsnips or celery.

Return the meat to the pot and add the Worcestershire sauce long with enough water to just cover the ingredients before cooking stovetop with the lid on or in the oven at 160C.

Continue cooking the dish for 2 hours or until the bone easily out and the meat is extremely tender. Add the pumpkin and cook for another 15-20 minutes or until it becomes fork tender then add the broccoli and cook for another 5 minutes before turning off the heat. Add the parsley and stir through and set aside.

For the polenta: Combine the water and stock together in a pot with the polenta and bring to a gentle simmer with a light seasoning of salt. Once it begins to thicken slightly and the polenta becomes smooth gradually start adding the parmesan while mixing through to combine well.

Taste the polenta to ensure its cooked and the grains of polenta are tender and the mixture is smooth. Season lightly if needed before finishing it off with stirring the butter through the polenta.

Spoon the polenta into a serving dish and spread to create a base before serving the polenta over adding a lot of sauce and veggies and finish with another garnishing of parsley, chives and lemon zest.